Tortellini in Preserved Lemon Brodo

Ingredients

For 4 servings

• •0.25 tasse (½ stick/55 g) unsalted butter
• •1 small preserved lemon, thinly sliced, seeds removed
• •3 garlic cloves, minced
• •8 tasse (1.9 L) drinkable chicken broth
• •1.25 lb (570 g) fresh cheese tortellini
• •Freshly cracked black pepper, for serving
• •Grated Parmesan cheese, for serving
• •Lemon zest and juice, for serving

Method

1. 1.Melt ¼ cup (½ stick/55 g) unsalted butter in a large pot over medium heat. Lay 1 small preserved lemon, thinly sliced, seeds removed, across the bottom in an even layer. Cook until the butter begins to smell nutty and starts to brown, 3–5 minutes. Add the 3 garlic cloves, minced, stir to combine, and cook until fragrant and golden around the edges, another 2 minutes or so. Add 8 cups (1.9 L) drinkable chicken broth and stir to combine.
2. 2.Increase the heat to high and bring to a boil. Add 1¼ lb. (570 g) fresh cheese tortellini and cook in the broth according to the package directions, usually 3–5 minutes.
3. 3.Divide the tortellini among bowls, pour over the broth, and serve with freshly cracked black pepper, a heap of grated Parmesan cheese, some lemon zest, and a squeeze of lemon.